L-arabinose
L-Arabinose is a five-carbon sugar of natural origin, originally isolated from gum arabic and found in the husks of fruits and whole grains in nature.Hemi-cellulose parts of plants such as corn cob and bagasse are used as raw materials to produce L-arabinose in modern industrial production.L-arabinose has a white needle-shaped structure, soft sweetness, half the sweetness of sucrose, and good water solubility.L-arabinose is an unusable carbohydrate in the human body, it does not affect blood sugar after consumption, and metabolism does not require insulin regulation.
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Introduction

L-Arabinose is a five-carbon sugar of natural origin, originally isolated from gum arabic and found in the husks of fruits and whole grains in nature.Hemi-cellulose parts of plants such as corn cob and bagasse are used as raw materials to produce L-arabinose in modern industrial production.L-arabinose has a white needle-shaped structure, soft sweetness, half the sweetness of sucrose, and good water solubility.L-arabinose is an unusable carbohydrate in the human body, it does not affect blood sugar after consumption, and metabolism does not require insulin regulation.

Features

  • Sugar reduction and GI reduction: L-arabinose is a natural inhibitor of sucrase in the small intestine. It can selectively inhibit the digestion and absorption of sucrose in the small intestine, reduce the rise in blood sugar and insulin caused by eating sucrose, and reduce physical burden. By adding 5% L-arabinose to sucrose,GI value drop from 65(medium GI) to 52 (low GI).

  • Prebiotic effect: L-arabinose can proliferate beneficial bacteria such as bifidobacteria in the intestine, promote intestinal peristalsis, and promote defecation.

Applications

Reduced sugar, low GI foods
Gut-regulating foods

Quality & Service

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